Quinoa Chickpea Wholesome Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
180 g quinoa
02 -
480 ml water or vegetable broth
03 -
1 can (425 g) chickpeas, drained and rinsed
04 -
1 medium cucumber, diced
05 -
150 g cherry tomatoes, halved
06 -
1/2 red onion, finely chopped
07 -
75 g feta cheese, crumbled
08 -
10 g fresh parsley, chopped
→ Dressing
09 -
60 ml extra virgin olive oil
10 -
30 ml red wine vinegar
11 -
1 teaspoon dried oregano
12 -
Salt, to taste
13 -
Black pepper, to taste
→ To Serve
14 -
Lemon wedges (optional)
# Instructions:
01 -
Rinse quinoa thoroughly under cold running water to remove bitterness. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat and allow to cool.
02 -
Dice cucumber, halve cherry tomatoes, finely chop red onion, and chop parsley while quinoa is cooking.
03 -
In a large mixing bowl, combine cooled quinoa, chickpeas, diced cucumber, cherry tomatoes, red onion, crumbled feta, and chopped parsley.
04 -
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until emulsified.
05 -
Pour dressing over the quinoa mixture and gently toss until thoroughly coated. Taste and adjust seasoning as necessary.
06 -
Serve chilled or at room temperature, garnished with lemon wedges if desired.
# Notes:
01 -
For enhanced flavor, allow the salad to rest for 30 minutes before serving.